Description
A comforting and delicious leftover chicken dinner featuring cheesy chicken-stuffed lasagna roll-ups baked in marinara sauce, perfect for transforming cooked chicken into a satisfying meal.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded (divided)
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 8 cooked lasagna noodles
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the filling: In a large bowl, combine shredded cooked chicken, ricotta cheese, 1 cup shredded mozzarella, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated to form a cohesive filling.
- Cook noodles: Boil lasagna noodles following package directions until al dente. Drain and lay them out flat on a clean surface or baking sheet to cool and dry, preventing sticking during rolling.
- Assemble roll-ups: Spoon about 1/4 cup of the chicken and cheese filling evenly onto each lasagna noodle. Roll each noodle up gently from one end to the other and place the roll, seam-side down, into a greased 9×13 inch baking dish in a single layer.
- Add sauce and cheese: Pour the marinara sauce evenly over the rolled noodles, ensuring each is well coated. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top to add a melty, golden layer.
- Bake: Cover the baking dish with foil to keep moisture in. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Then remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Rest and garnish: Let the baked roll-ups rest for 5 minutes after removing from the oven. This helps set the filling. Garnish with freshly chopped parsley before serving for a fresh, colorful finish.
Notes
- You can use any cooked chicken, such as rotisserie or leftover baked chicken.
- If you prefer, substitute spinach or other herbs in place of parsley for garnish.
- For a lower fat version, use part-skim ricotta and mozzarella.
- Ensure noodles are fully cooled to prevent tearing when rolling with filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
